Dash of That Muffin Pan 12 Cup Gold Description
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Vanilla Cupcakes With Raspberries
Cupcakes can make any kind of day better. And when they come together easily with a great gluten-free mix – well, that’s the icing on the proverbial (cup)cake! These pretty-as-a-picture vanilla treats get a boost of moisture
and omega-3s when you mix in
SunButter and flax seed oil. And with no need for an electric mixer, they’re fun for kids to make. Top them off with juicy raspberries and make everyone’s day a little sweeter.
Vanilla Cupcakes With Raspberries
Cupcakes
- 1 Simple Mills Gluten-Free Vanilla Cupcake & Cake Mix
- 3 organic eggs
- 4 Tbsp. Nutiva Buttery Coconut Oil
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. flax oil
- 1/3 cup Sproud Plant-Based Milk
- 1 Tbsp. organic vanilla extract
Frosting
- 1 can organic vanilla frosting
- Fresh raspberries
- Preheat oven to 350 degrees F. Grease cupcake pan or fill with paper liners.
- In bowl, add all cupcake ingredients except for mix, and whisk until well combined.
- Add mix and stir until free of lumps.
- Pour batter into cupcake pan. Bake 15-20 minutes. Let cool completely.
- Stir frosting in can until slightly whipped; spread on cupcakes. Arrange raspberries on top.
Add the ingredients to your cart to make these crowd-pleasers.
Dash of That Muffin Pan 12 Cup Gold -- 1 Unit
